摘要
通过正交试验和感官模糊综合评判确定了银杏叶总黄酮复合饮料的最佳配方及加工工艺，从而为银杏叶食品的进一步开发提供了理论依据和工艺参数。
On the basis of the orthogonal experiments of formula and organoleptic fuzzy comprehensive evaluation,the composition of the Ginkgo biloba flavonoids apple juice compound beverage was detemined.And the processing technology of it was studied in this paper.
出处
《保鲜与加工》
CAS
2000年第11期12-14,共3页
Storage and Process
关键词
银杏
总黄酮
复合饮料
加工工艺
Ginkgo biloba L
flavonoids
compound beverage
processing technology
